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Eggs Benedict Casserole
Course:
Breakfast
Cuisine:
American
Keyword:
eggs benedict casserole
Prep Time:
10
minutes
minutes
Cook Time:
50
minutes
minutes
Total Time:
1
hour
hour
Servings:
12
Calories:
350
kcal
Author:
Jennifer Stewart
This EASY Eggs Benedict Casserole combines all of those flavors of a traditional eggs Benedict in an easy make-ahead recipe!
Print Recipe
Equipment
9x13 Baking Dish
3- Quart Casserole Dish
Ninja Blender System
Immersion Blender (Stick Blender)
Ninja Blender System
Whisk
Ingredients
Casserole:
6
english muffins
, split and toasted, cut into pieces
12
ounces
canadian bacon
, dice or cut into smaller pieces
8
eggs
1 ½
cups
heavy cream
½
cup
whole milk
1
teaspoon
onion powder
½
teaspoon
paprika
1
teaspoon
fine sea salt
½
teaspoon
ground black pepper
½
teaspoon
dried mustard
Hollandaise Sauce:
4
large egg yolks
1
teaspoon
Dijon mustard
1
tablespoon
lemon juice
½
cup
unsalted butter
, melted
Salt and pepper to taste
Dash hot sauce
, optional
Instructions
Casserole:
Coat a 9x13 casserole dish with cooking spray. Set aside.
Place the cut English muffins and Canadian bacon in two layers in the prepared pan.
In a large bowl, whisk together the eggs until beaten, then add the cream, milk, and spices until combined.
Pour the egg mixture over the English muffins and Canadian bacon.
Cover with foil and chill at least 4 hours, however overnight is best.
When ready to bake the casserole, preheat the oven to 375°F.
Bake, covered, for 30 minutes. Uncover and bake an additional 15-20 minutes or until the middle is set and not jiggly.
Hollandaise Sauce:
While the casserole is baking, make the hollandaise sauce.
In a blender, add the egg yolks, mustard, and lemon juice. Blend until light in color and thoroughly mixed.
With the blender on and the top hole open, drizzle in melted and slightly warm butter. Drizzle and blend until sauce is thickened.
Remove and keep warm in a water bath until ready to serve.
When the casserole is done, remove and let cool for 5-10 minutes.
Cut and drizzle with hollandaise sauce and garnish with parsley, if desired.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Calories:
350
kcal
|
Carbohydrates:
16
g
|
Protein:
14
g
|
Fat:
26
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.3
g
|
Cholesterol:
243
mg
|
Sodium:
704
mg
|
Potassium:
235
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
977
IU
|
Vitamin C:
1
mg
|
Calcium:
78
mg
|
Iron:
1
mg